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Rabbit Stew with Coconut Cream
From Statesboro Market2Go
<p>A Colombian recipe that uses rabbit meat, tomatoes, peppers, and garlic. Serve with rice. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.allrecipes.com (by user YAELIE24) (Entered by Ariana Giddens)
Serves: 4
Ingredients
1/4 cup
Oil (for frying)
1 2 pound
Rabbit (cleaned & cut into pieces)
1 large
Onion (chopped)
2 cloves
Garlic (chopped)
2
Bell peppers (one red & one green, both seeded and cut into strips))
1
Bird's eye chili pepper (seeded & minced)
1 large
Tomato (peeled, seeded, and chopped)
1 3/4 cups
Chicken stock
1 teaspoon
Salt
1 teaspoon
Pepper
2/3 cup
Coconut milk
Cooked rice for serving
Step by Step Instructions
- Heat the oil in a skillet over medium- high heat. Fry the rabbit pieces until browned, then transfer the rabbit meat to a soup pot
- Place the onion, garlic, bell peppers, and the bird's eye pepper into the skillet and cook, stirring, until the onion is transparent, then put them into the soup pot.
- Add the tomatoes, chicken stock, salt, and pepper to the pot and bring the mixture to a boil. Simmer over medium-low heat for 2 hours.
- Temporarily remove the rabbit meat from the mixture (keep it warm). Cook the soup at high heat, and boil it until the liquid reduces by half.
- Lower the temperature and return the rabbit meat to the soup pot and add the coconut milk. Cook, stirring gently until the mixture has heated through. Serve with rice.